To wrap up our #chiaholiday, we asked artist and foodie Heather Fenner to make us her favorite brunch! A painter, wife, and mom of three from Los Angeles, she knows a few things about making a filling and well decorated Holiday Brunch...
There comes a moment when our hearts scream for chocolate. Our minds tell us no, stay away from the sugar packed, processed, artificial deliciousness that is most chocolate candies and treats. We have the solution! Not only is this recipe so easy to make, but it literally will take you ten minutes. Time is of the essence when it comes to consuming chocolate, there is literally no time to waste. So here they are! Our “Too Good To Be Two Ingredient (or vegan) Chocolate Truffles.”
What You Need
1 Cup + 4 Tablespoons Vegan Chocolate
1 Cup Organic Almond Milk (or coconut)
*For our topping we used raw slivered almonds. You can use really anything. Some other options are cocoa powder, powdered sugar, sesame seeds, other sorts of crushed nuts, etc.
For The Filling
Simply chop chocolate
Heat up the almond (or coconut) milk
Pour over chocolate
Chill (or don’t chill and sit and eat it with a spoon, no one says you have to finish these.)
For The Coating
While the filling chill melt straight chocolate in a double boiler
Once they are chilled scoop them and roll into small balls
Dip them into a the melted chocolate and roll around in the almonds
Have one, two, or ten. These things are bordering the line of healthy, so it’s rude to only eat one.